Looking for a quick meal that is easy, out-of-the-ordinary and sure to impress? Well, twist my arm: OK, I’ll share another one of my secret weapons from my recipe arsenal…
Of course, the recipe I’m referring to includes tea, but not as the primary flavor, rather as a balancing, enhancing flavor – helping to bridge the gaps for an all-out delicious combination.
Really utilizing that classic bergamot flavor of any good Earl Grey with a little fresh-squeezed OJ (after all, bergamot is a citrus too!), this well-balanced recipe will hopefully make its way into your regular rotation as well!
(note: if you don’t eat pork, chicken breasts work great with this recipe as well!)
Orange-Cumin Earl Grey Chops
Two 1/4 inch thick Berkshire pork chops
1/4 cup flour
2 teaspoons ground cumin
Kosher Salt (to taste)
Black Pepper (to taste)
1/3 cup chopped shallots
2 tablespoons olive oil
1 cup chicken broth
3/4 cup fresh-squeezed orange juice
2 heaping teaspoons Earl Grey Reserve
1 1/2 teaspoons honey
1 tablespoon unsalted butter
Mix the flour, cumin, salt & pepper. Coat chops in flour mixture (shaking off excess flour).
Add 1 tbsp oil to a pan over medium high heat and saute chops until just cooked through, about 4 minutes per side. Remove the chops from the pan and set aside.
In the same pan, add the rest of the oil and saute shallots for about 1 minute (until fragrant).
Meanwhile, put tea leaves in cheesecloth and tie securely to make a pouch.
Add chicken broth, orange juice and Earl Grey pouch. Boil until the liquid is reduced to 3/4 cup.
Lower heat to a simmer and remove the tea pouch. Whisk in honey and butter, adding salt and pepper if necessary.
Add the pork chops back to the pan, cover and allow to slowly simmer for another 15-20 minutes.